Mollusks, scallop, (bay and sea), cooked, steamed vs. Fish, halibut, Atlantic and Pacific, cooked, dry… vs. Fish, ling, cooked, dry heat

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Fish, ling, cooked, dry heat has the most protein of the foods compared, at 24.4 g per 100g.

Nutrient	Mollusks, scallop, (bay and sea),…	Fish, halibut, Atlantic and Pacific,…	Fish, ling, cooked, dry heat
Protein	20.5 G	22.5 G	24.4 G
Total lipid (fat)	0.84 G	1.6 G	0.82 G
Carbohydrate, by difference	5.4 G	0 G	0 G
Energy	111 KCAL	111 KCAL	111 KCAL
Total Sugars	0 G	0 G	-
Fiber, total dietary	0 G	0 G	0 G
Calcium, Ca	10 MG	9 MG	44 MG
Iron, Fe	0.58 MG	0.2 MG	0.83 MG
Potassium, K	314 MG	528 MG	486 MG
Sodium, Na	667 MG	82 MG	173 MG
Vitamin D (D2 + D3), International Units	2 IU	231 IU	-
Cholesterol	41 MG	60 MG	51 MG
Fatty acids, total trans	0.01 G	0.03 G	-
Fatty acids, total saturated	0.22 G	0.35 G	-

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.